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Inspiration: This was the last of our Southern-style dishes for our pulled pork meal. When my parents, Brandon, and I tried a similar dish at a restaurant, we all loved it!

What we Loved: These beans may not look like much, but don’t let that fool you. The rich and savory bacon/onion flavor is intense and really surprised me on the first bite. I don’t know that I was expecting these to be so good! I’ve quickly steamed beans before and then sauteed them with bacon/prosciutto and onions, and because this recipe uses the same ingredients, I think that I was expecting them to taste simlarly. But the flavors are so much more magnified and concentrated, and of course the texture is different because of the slow cooking time. The beans are soft but not mushy, nice and salty, and just completely coated in that savory bacon/onion flavor combo. What a great comfort food.

Helpful Hints: Use homemade chicken stock if you can. Since there are so few ingredients in this recipe, I really think that the chicken stock is important to the overall rich and savory flavor. I’m also thinking that some really good thick cut, pepper-crusted bacon would be fabulous in this recipe.

1. Add the bacon to a saucepan, and cook over medium low heat until the bacon is beginning to crisp.

2. Add the onions, stirring well to incorporate them with the bacon and the bacon fat. Continue cooking for approximately 5-8 minutes, stirring occasionally, until the onions are softened and beginning to brown.

3. Stir in the beans, coating them in the bacon mixture.

4. Add the chicken stock, and season with salt and pepper. Reduce the heat to low, and cook until the beans are soft buy not mushy, between 30-45 minutes.